Originally posted November 05, 2012

Chinese Pork Hash

One of my absolute favorites growing up. Would request it often. Only one ingredient that's harder to find - chung choi. It's also called preserved turnip. Go to your local asian market and ask for either. It looks like a rolled up ball about the size of a very large grape - but looks and more importantly smells very different. It should be noted that pork hash is also what my mom uses as the innerds of her won ton. So to make the won ton, just stir all this stuff together as noted, spoon some into some wrappers and either boil or fry. Enjoy.


  • 1-1.5 lbs of ground pork
  • 6 water chestnuts - can buy canned
  • 2 shiitake mushrooms
  • 1/2 tsp salt (if you want)
  • 2 tspn soy sauce
  • 1 stalk green onion
  • 1 tbsp cornstarch
  • 1 egg
  • 1/2 tspn sugar
  • 1/4 piece of chung choi (see above notes)


Soak dry mushrooms and chung choi for about 5 min. Once saturated, finely chop and put in large bowl. Chop chestnuts, green onion and chung choi and add to same bowl. Add ground pork, salt, soy sauce, cornstarch, egg and sugar to same bowl. Mix thoroughly with hands.

Now we need to steam for about 30-40 minutes in a shallow bowl. So, transfer to shallow bowl that's appriate for steaming. If you know how to do this, do it. If not...

Get a large pot and put about an inch of water in it. Put a steamer rack in the pot and on top of that put the shallow bowl of raw pork hash. Turn on to high. Once boiling, turn to low and steam for 30-40 min until cooked through.

Serve over rice if you want and add shoyu as desired.

40 min.



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